All wines have the function of removing fishy smell, such as white wine, yellow wine, sake, wine, rum, brandy and so on. You can even add the juice of fermented grains to the ingredients instead of cooking wine to deodorize. In fact, the best material to remove fishy smell is water. As long as you clean its blood bubbles with water, there is basically no smell. Lemon is rich in vitamin C, sugar, naringin, coumarin essence, high content of potassium and low content of sodium durate. Lemon peel is rich in aromatic volatile components, which can be used as seafood seasoning to remove fishy smell.
When steaming fish, in addition to putting ginger slices and cooking wine to remove the fishy smell, you can also put salt and a layer of salt on the fish, which can not only remove the fishy smell, but also make the fish more delicious and firm. The deodorization method of red wine: first cut the fish belly and marinate it with red wine. Tannic acid and aroma in wine can eliminate fishy smell. You can sprinkle some pepper, and the pepper can also be deodorized, but it doesn't taste like ginger, and it feels milder to eat imported.
Perilla leaves are good at detoxifying fish and crabs, so they are often used with fish and crabs, such as dried perilla fish and perilla crabs. In addition to fish and crabs, perilla leaves can also be used with mutton, which can also remove the fishy smell in mutton. Such as perilla lily fried mutton, perilla steamed milk sheep and so on. Fishy substances with low boiling point can be heated to remove fishy smell. Some fishy substances with high boiling point can also be heated for a long time, such as stewing, stewing, baking and other cooking methods to deodorize them, or to evaporate them in hot oil. Adding a proper amount of beer or cooking all the processed fish with beer can remove the fishy smell to some extent.